Qin Wuyong felt that he was drooling a little too much, and his mind was wandering.
"So, these are all butter crabs?"
"How can it be!"
Lin Chou looked through it and realized that it was indeed what Qin Wuyong said. These butter crabs were clustered together because they were too fat and too lazy to move.
Among the dozen crabs, there were actually five butter crabs, and the others were ordinary blue crabs.
However, due to Qin Wuyong's extravagance, one of the butter crab's legs was broken, making it inedible. It was a pity.
Lin Chou said,
"You're lucky, you'll have a good time today."
Other types of crab can be adapted to almost any cooking method, but the precious butter crab cannot.
Before the catastrophe, butter crabs could be sold for a high price of two to three thousand each. They were not even weighed. You could fry them or stew them. Do you really want to give them up?
Not to mention cutting the butter crab open, even if the crab body is partially damaged, all the butter will drain out in an instant. Can a butter crab without butter still be considered a butter crab?
The butter crab must be served completely without any imperfections, that would be perfect.
The butter crab must be immersed in zero-degree ice water and frozen. Only in this way will it not move around and lose its arms and legs during steaming.
Bring the steamer to a boil, put a few slices of scallions on the bottom, stuff the navel of the butter crab with a piece of ginger, and steam quickly over high heat, it only takes fifteen minutes.
"Hey, hey, hey!" Qin Wuyong finally reacted, "Boss Lin, why do you have to waste so much time cooking a dish? There are obviously five crabs. Even if you steam three crabs, I won't say anything. Just steam two. There is only one that is broken, and it has passed!"
The barrage also started the bombardment righteously,
"That's right, there are so many pairs of eyes staring at it. You just said that the butter crab is so precious, and three of them are gone in the blink of an eye?"
"I like this little boss, well, that should be the reason."
"What do you know? This is called a handling fee."
Lin Chou was concentrating on busying in the kitchen and had no intention of responding.
For the remaining three butter crabs, pour ten-year-old rice wine into a basin of ice cubes, mix them, and then chill them with ice wine.
The old hen soup taken out from the thermostatic cabinet is clear and tender and slightly yellow in color. Put it in the casserole and turn on low heat.
The cooked pig skin is soaked in ice water, scraped off the stubble, and then smoked thoroughly over charcoal fire to ensure that there is no residue at all, and even the fat under the skin must be completely removed.
The processed pig skin is then cut into very fine velvet shapes, so that no graininess is felt.
Put it into the chicken soup pot, add onion ginger water, a little rice wine and salt to taste. The chicken soup itself is fresh and sweet enough, and no additional sugar is needed for seasoning.
After simmering over low heat for fifty minutes, only seventy percent of the water remained.
Use five layers of gauze to filter out all impurities, pour it into a basin and stir repeatedly with chopsticks to skim off the foam.
Set the thermostatic cabinet to freeze the soup at minus one degree. After the soup has solidified and become frozen, take it out and crush it into pieces.
Chop the lean pork meat into puree, beat well, add chicken stock and jelly to make the filling, remove the crab meat grease from the steamed butter crab, two parts of pork and one part of crab meat, with the pork on the bottom and the crab meat on top, put in the dough and pinch out ten pieces. Eight folds turn it into a crab soup dumpling the size of a baby's fist.
The crabmeat paste taken out of the two butter crabs could only be used to wrap 42 steamed buns. They were steamed in a small green tear bamboo steamer with six buns per basket.
At the same time, put on another steaming stove, as well as the drunk butter crab.
Butter crab actually goes best with aged Huadiao. Lin Chou only used ordinary ten-year-old rice wine, which really let them down.
When Lin Chou entered the dining room with several steamers, he looked up and saw that Shan Ye, Wu Ke, and Sikong were already sitting at the table, staring at each other.
Damn it, how do these guys show up at the right time whenever something delicious comes up?
"Snapped!"
Mr. Sikong has always been a showman. His habit of eating is not to use chopsticks first but to wash his hands first. Instead, he takes a picture and puts it on the table.
Well, what a good customer.
"Butter crab roe soup dumplings, aged yellow wine drunken crab, try them."
Lin Chou now only regrets that what he said was not "aged Huadiao Drunken Crab". This is an extraordinary regret.
Sikong took out a steamer, and the hot steam spread out into a perfect mushroom cloud. Five plump and round soup dumplings were neatly placed on the green bamboo branches, with eighteen folds like blooming flowers.
The skin of the soup dumpling is as thin as a cicada's wing and translucent. A pool of golden juice is clearly visible inside, and the faint scent of crab roe quietly lingers through the flexible dough.
Sikong praised,
"pretty!"
When the chopsticks are lifted, the xiaolongtang dumplings bid farewell to the bamboo branches, and a curved pocket protrudes from the bottom. The dough may seem as thin as paper, but it is full of texture and tightly attached to the tip of the chopsticks.
Such a luxurious butter crab roe soup dumpling does not need to be filled with balsamic vinegar, nor does it need any scallions, ginger and garlic.
Moreover, Lin Chou did not leave any gaps in the soup dumplings. Each soup dumpling was filled with its own soup.
Sikong held the edge of the plate and turned it around, unable to decide what to eat.
The soup dumpling was so full of juice that it felt like a bloated balloon. Not only did it not collapse at all when placed on a flat white plate, it actually trembled like jelly.
No matter which angle you open it from, the soup will definitely flow out in an instant, which is not beautiful.
Master Shan pinched a bun in his hand and laughed.
"Look at your Grandpa Dashan!"
Shan Ye opened his mouth wide and the soup dumpling fell instantly into his mouth, his teeth squeezing together.
"woo woo woo woo...."
Shan Ye opened his eyes wide and danced up and down, but he was still reluctant to let out a drop of soup.
Well, it's really, really hot.
Xiao Wu and Qin Wuyong were obviously much smarter. They laughed at Mr. Shan, and both chose to bite the top of the soup dumpling and then hold it in their mouths, so that the soup would not be lost and they would not be as dumbfounded as Mr. Shan.
Master Shan hissed and said in a muffled voice,
"What's wrong with eating so badly? What's wrong! This soup dumpling is worthy of this embarrassment!"
Of course, the audience and friends in the barrage were even less happy with Qin Wuyong's behavior than Huang Dashan.
"Damn it, do you have any quality as an anchor? You're damn good at talking!"
"Hot chicken anchor, unsubscribe, mmp, I will never tolerate this kind of thing."
"But...it looks really delicious..."
"Teacher Dunru: Qin Wuyong! You are dead! You are dead! You are dead! Did you hear that?"
Obviously, Qin Wuyong forgot some important instructions from his parents about food and clothing.
As the only Mr. Sikong who spent money, Lin Chou had to step forward and provide a certain degree of care at this time.
"Ahem, use a spoon and watch."
Lin Chou took the slender porcelain spoon placed next to the plate. This porcelain spoon had a different shape from the normal spoon.
Its handle is slender and deeply grooved, in the shape of a semi-circular tube, but the spoon is flat and large.
Lin Chou held the porcelain spoon and used its long pointed handle to pierce the middle of the soup bag. He tilted the porcelain spoon slightly, and the orange-yellow soup immediately flowed into the spoon along the groove of the handle.
The heat surges and the room is filled with fragrance!